Lowfat Cranberry Pumpkin Bread
Sometimes we want to have a seasonal treat that’s a bit on the healthier side. I thought cranberries and pumpkin would be a wonderful combination.
Servings 12 slices
- 1 cup egg whites 250ml
- 1 ½ cups canned pumpkin 345g
- ½ cup unsweetened applesauce 130g
- ½ cup brown sugar, packed 100g
- ¾ cup agave nectar (light) 175ml
- 1 cup all purpose flour 130g
- 1 cup whole wheat pastry flour 130g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ½ cups fresh cranberries 150g
- ⅓ cup chopped walnuts 40g
- 1 teaspoon sugar
Preheat oven to 350°F. Spray a 9" x 6" loaf pan with non-stick cooking spray. Set aside.
In a medium mixing bowl, whisk together the egg whites, pumpkin, applesauce, brown sugar and agave. In a large mixing bowl, combine the flour, pastry flour, baking soda, baking powder, salt and pumpkin pie spice.
Pour the liquid mixture into the dry mixture and mix well. Fold in 1 cup of the cranberries. Pour into the prepared loaf pan. Sprinkle with walnuts, remaining ½ cup cranberries and 1 teaspoon sugar. Bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
Let cool, slice and serve. Store in refrigerator.
Calories: 204kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 276mg | Potassium: 208mg | Fiber: 3g | Sugar: 21g | Vitamin A: 4779IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg